6 plum tomatoes
1/4 cup olive oil
Spiced Shrimp
2 teaspoon chili powder
2 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
Pinch red pepper flakes
1 teaspoon dried thyme
Salt to taste
1/4 cup olive oil
2 tablespoon lemon juice
3 lbs large shrimp, shelled
Combine chili powder, paprika, coriander, cumin, red pepper flakes, thyme and salt in a bowl. Stir in olive oil and lemon juice. Toss with shrimps. Marinate 2 hours or overnight, refrigerated.
Heat skillet on high heat. Add shrimps and sauté about 3-4 minutes or until just pink and slightly curled. Remove from skillet and cool.
Line a platter with lettuce and cover with tortilla chips. Pile shrimps on top and serve with chutney mustard dip.